Roasted Potato Salad
Recipe from Taste of the South

Roasted Potato Salad

by 1  person

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  • 10   cups 
    coarsely chopped red potatoes (about 3 1/2 pounds)
  • 1   
    medium yellow onion, coarsely chopped
  • 2   
    cloves garlic, minced
  • 1   teaspoon 
    crushed dried rosemary leaves
  • 1/4  cup 
    olive oil
  • 2   tablespoons 
    red-wine vinegar
  • 1   tablespoon 
    Dijon-style mustard
  • 1   tablespoon 
    chopped fresh parsley
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
  • 6   ounces 
    cubed mild provolone cheese
Preheat oven to 400 degrees F.
On a 15-x-10-inch jellyroll pan, combine potatoes, onion, garlic, and rosemary. Drizzle with oil, tossing gently to coat. Arrange potato mixture in a single layer.
Bake for 45 to 50 minutes, or until potatoes are tender; stirring occasionally. Transfer to a large bowl.
In a small bowl, combine vinegar, mustard, parsley, salt, and pepper. Pour over potatoes, tossing gently to coat. Stir in cheese. Serve immediately, or cover and chill until serving time.
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